2. Heat oil and add the chicken with the marinade . Add little warm water. Cover the lid and cook on medium low flame . The chicken will release water too. When the water is reducing, add hot water. Cover the lid and cook .

3. When the chicken is almost done and water is reduced add the coconut milk and regular milk. Don't cover the lid now . Add the crushed fried onion ( bereshta) and little sugar . I added 1 teaspoon of sugar . 🙂

4. Add handful of green chilies . Put 1 or 2 tbl spoon of ghee and cover the lid. Turn off the heat . And keep that on the stove until you serve. Sprinkle keora water before you serve .

Chicken 65 is a very popular South Indian dish, originated from Chennai . I often wondered ,why is it Chicken 65 !!!!!!!!!! There are many stories related to the name , like 65 spices are used or it takes 65 dayz to prepare the marinade for the chicken. Some account even claimed that this preparation is made of chicken 65 days old!!!!!!!!!!!! hahahahahahaha …But some say, it became a great hit during mid 60s, specially in 1965. So it’s named Chicken 65 !!!!!!!! Whatever the theories may be , I simply love this dish . Just like the origin of the name , the recipe of Chicken 65 may vary . Here is my version of Chicken 65. 😀

3. Heat oil in a wok . Add the cumin seeds, chopped ginger and garlic and sautee a little . You will feel the aroma within 1 minute or so . Now add the chopped chilies and curry leaves . Add ginger-garlic paste , chili powder , chili garlic sauce, salt and little water . Add the food color and cook for a minute. Add little water before you put the chicken . Add the chicken and mix very well with the spices . Cook for a while and now it’s ready to serve .

It goes great with parata, Naan , roti or even rice and pulao .

Notes:

1. While putting it on oil for deep frying , try to add few at a time . Always use a wide utensil like karahi or wok to deep fry the chicken , that would save your time.

2. I sometimes , don’t even deep fry them . I fry them in enough oil ( not deep frying) until brown . It works too .. 😀

3. Some people add Coke or Pepsi to enhance the color and flavor. I haven’t experimented yet, but If you want , you may experiment. 😀 .. But careful , Coke is very sugary , so it will get caramelized with the heat and will become so tough . So add proportionately and cut the sugar amount mentioned in the recipe.

1. Marinate the chicken with all the ingredients mentioned above for marination for at least 1 hour. The longer you marinate , the yummier it is.

2. Make the batter with all the ingredients mentioned for batter. Make a medium thick batter. It shouldn’t be too runny or too thick. But Consistency should be thick enough to cover the chicken. Take out the chicken cubes from the marinade and put into the batter.

3. Heat oil and deep fry the pakoras on medium low heat. the longer you fry . the crispier the pakora will be.

3.In a wok heat oil+ghee and fry the chicken for a while. Keep aside the chicken pieces ..

4.Now add bayleaf, cinnamon and 2 cardamoms in the oil , fry a little then add chopped onion and fry until they turn brown.Pour the yogurt mix and the chicken. Add little water and cover with a lid. When oil separates add sugar and handful of green chilies. Add maowa/khoya…Turn off the stove and keep the wok on it with lid on for 5 / 10 minutes.
Enjoy your Chicken roast with Polau/ Pilaf, Paratha..

1. Alwayz fry on medium low heat and make sure your oil is hot enough before you put your chicken wings in it. Too hot or cold oil will ruin your fried things.Be careful about the heat. The longer you fry on medium low heat, the crispier it will be .And it will also help the meat to be done.

1.Wash the chicken pieces(1 kg) and marinate it with onion paste, ginger paste, garlic paste, yogurt, red chilli powder, corriander(dhania) powder, and salt….What i do do to save time I blend onion, ginger, garlic altogether..:)…set aside for half an hour…

2.In the mean time in a pan heat the oil..and add few bay leafs (tejpata), darchini, elachi and stir it…For this you will have a good aroma from your meat…then add 1/2 cup sliced onion…fry it until it is golden brown…..now add the chicken with the marinade…add little water…cover it with lid..you have to cook it adding water little by little,i.e, “koshano” in bangla, for 20/25 minutes…….Now add water and cover the lid..Don’t add too much water..Just enough to get the chicken done.

3.When oil separates from chicken add 1 teaspoon sugar and raisins(kishmish)..If i have time sometimes i blend the kishmish and add them…add some green chillies and 1 teaspoon ghee…add the garam masala powder we made…cover the lid and keep it in very lil flame for 3/5 minutes…….ur chicken rejala is ready…u may sprinkle lil keora water before serving..alhamdulillah it tastes so good and doesn’t take much time…

Tips:
the color of the rejala depends on how u fry the onion…if it is too dark the rejala would be too dark..if it is light golden brown the color of the rejala would be perfect…inshaAllah..enjoy

2. Heat ghee+oil, Add the whole garam masalas ( cinnamon, cardamom, bayleaves and cloves) and fry a little. Then add onion, ginger and garlic paste. Cook adding water little by little. careful, it must not get stuck to the bottom or burnt, otherwise you will end up with brown colored korma, rather than the white one.

3. Add the chicken pieces and cook adding water little by little, what we call “koshano” in Bangla. Add salt and enough water and cook covered. Don’t add too much water at a time. If needed, we can always add later.

4. When the chicken is cooked and the gravy is almost drying add the milk, sugar, almond paste, chopped raisins and whole green chilies. Cook another few minutes. You can use heavy cream or evaporated milk instead of milk.

5. Turn off the stove and add 1 table spoon of ghee and keora water. Cover the pot and keep it on the hot but turned off stove,as it will work as “Dom”.

1. 3 pieces of thinly sliced (lengthwise) chicken breasts marinated in ginger-garlic paste, oyster sauce, soy sauce and a pinch of salt for atleast 2 hours. I bought the cutlet pieces ready made from store or you can slice each breast length-wise to create 2 cutlets for each breast. One thing to be noted, before you marinate the cutlets, don’t forget to prick them with fork very well.That would let the spices go into the chicken.

2. Flour-cornstarch Coating : Combine Flour, cornstarch, chili powder, salt and herbs of your choice like parsley..Place this mixture in a plate where the cutlets can be easily coated. I took half cup of all purpose flour and 2 tea spoon of corn starch..

3. Egg Mixture: Two beaten eggs .

4. Bread crumbs.

Now the process is very simple. Take one piece of Cutlets . Then dip it in egg mixture + then coat it with flour mixture + then again in egg mixture+ and finally coat it well with bread crumbs.

In a large skillet, pour enough vegetable (or Olive) oil to coat bottom of pan. Place skillet on Med-low heat and allow oil to heat up. Fry each cutlet until golden brown (usually around 4/5 minutes on each side depending on thickness). Place the cutlets on a paper towel for a minute or so to soak up any grease.